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      Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

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          Abstract

          Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible for the special flavor and mouthfeel of SFB. The present review covers research studies focused on microbial community analysis of the SFB ecosystem, including the culturable microorganisms, their metabolic functions, microbial community diversity and their interactions. The review specifically emphasizes on the most recently conducted culture-independent analysis of SFB microbial community diversity. Furthermore, the possible application of systems biology approaches for elucidating the molecular mechanisms of SFB production were also reviewed and prospected.

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          Methanogenic archaea: ecologically relevant differences in energy conservation.

          Rudolf Thauer, Anne-Kristin Kaster, Henning Seedorf … (2008)
          Most methanogenic archaea can reduce CO(2) with H(2) to methane, and it is generally assumed that the reactions and mechanisms of energy conservation that are involved are largely the same in all methanogens. However, this does not take into account the fact that methanogens with cytochromes have considerably higher growth yields and threshold concentrations for H(2) than methanogens without cytochromes. These and other differences can be explained by the proposal outlined in this Review that in methanogens with cytochromes, the first and last steps in methanogenesis from CO(2) are coupled chemiosmotically, whereas in methanogens without cytochromes, these steps are energetically coupled by a cytoplasmic enzyme complex that mediates flavin-based electron bifurcation.
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            Sequencing and beyond: integrating molecular 'omics' for microbial community profiling.

            Eric Franzosa, Tiffany Hsu, Alexandra Sirota-Madi … (2015)
            High-throughput DNA sequencing has proven invaluable for investigating diverse environmental and host-associated microbial communities. In this Review, we discuss emerging strategies for microbial community analysis that complement and expand traditional metagenomic profiling. These include novel DNA sequencing strategies for identifying strain-level microbial variation and community temporal dynamics; measuring multiple 'omic' data types that better capture community functional activity, such as transcriptomics, proteomics and metabolomics; and combining multiple forms of omic data in an integrated framework. We highlight studies in which the 'multi-omics' approach has led to improved mechanistic models of microbial community structure and function.
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              Mystery behind Chinese liquor fermentation

              Yang Zhu, Yan Xu, Guangyuan Jin (2017)
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                Author and article information

                Contributors
                Journal
                Journal ID (nlm-ta): Front Microbiol
                Journal ID (iso-abbrev): Front Microbiol
                Journal ID (publisher-id): Front. Microbiol.
                Title: Frontiers in Microbiology
                Publisher: Frontiers Media S.A.
                ISSN (Electronic): 1664-302X
                Publication date (Electronic): 09 April 2018
                Publication date Collection: 2018
                Volume: 9
                Electronic Location Identifier: 671
                Affiliations
                College of Bioengineering, Sichuan University of Science and Engineering , Zigong, China
                Author notes

                Edited by: Michael Gänzle, University of Alberta, Canada

                Reviewed by: Pan Li, South China University of Technology, China; Cristiana Garofalo, Università Politecnica delle Marche, Italy

                *Correspondence: Wei Zou, gubai1985@ 123456gmail.com Huibo Luo, sgxlhb@ 123456suse.edu.cn

                This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology

                Article
                DOI: 10.3389/fmicb.2018.00671
                PMC ID: 5900010
                PubMed ID: 29686656
                SO-VID: b618ce99-1291-415a-ac90-9ff91ca261da
                Copyright © Copyright © 2018 Zou, Zhao and Luo.
                License:

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                Date received : 08 December 2017
                Date accepted : 21 March 2018
                Page count
                Figures: 1, Tables: 2, Equations: 0, References: 123, Pages: 15, Words: 0
                Categories
                Subject: Microbiology
                Subject: Review

                ScienceOpen disciplines: Microbiology & Virology
                Keywords: strong flavor baijiu,microbial community,pit mud,ethyl hexanoate,systems biology
                Data availability:
                ScienceOpen disciplines: Microbiology & Virology
                Keywords: strong flavor baijiu, microbial community, pit mud, ethyl hexanoate, systems biology

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